Recipe for vegan chocolate mousse

Ingredients

• ½ cup ripe mashed banana
• ½ cup drained silken tofu
• 1 ½ – 2 tbsp cocoa powder
• Grated or powdered coconut palm sugar as needed
• Pinch of cinnamon powder or 1 tsp vanilla [optional]
• 1 – 2 tsp flaxseed meal [optional]
• 1 – 2 tbsp any nut milk if needed [optional]

Preparation method

1. Drain the tofu completely by adding it to a cheese cloth and then measure half a cup.
2. Blend all the ingredients except the nut milk till smooth. If the blended mixture turns too thick you can use the nut milk to dilute it. If you are using flaxseed meal, then you need to add the nut milk to the mixture.
3. If required, filter to remove the coarse particles.
4. Pour to serving bowls. Refrigerate for about 3 to 4 hours. Cut some of the banana into rounds and use as a topping before you serve.

The post Delicious Vegan Chocolate Mousse appeared first on Complete Wellbeing.

Ingredients

Beetroot 500g

Milk 750ml

Sugar 3 – 4 tbsp

Cardamom 3 – 4, crushed

Nutmeg powder, 1/2 tsp

Cashews, halved 10-15

Method

1. Peel and grate the beetroots.
2. Add the milk and beetroot to a thick bottom vessel and heat on high flame.
3. After the first boil, lower the flame to a minimum and add cashews. Let it slow cook till the milk is absorbed and the beet softens completely.
4. Add the cardamoms and nutmeg powder.
5. Continue cooking till the mixture dries.
6. Turn off the flame and garnish with chopped pistachios and almonds.

The post Nutritious and flavourful beetroot halwa appeared first on Complete Wellbeing.

Pomegranate pears

Ingredients

• 1 pint unsweetened pomegranate juice
• 3 – 4 black peppercorns
• ½ inch cinnamon stick
• 4 cloves
• 2 bay leaves
• 1 inch fresh ginger piece, peeled and crushed
• ½ tsp cardamom powder
• 2 pears
• Fresh mint leaves [for garnish]

Preparation method

1. Combine the pomegranate juice, peppercorns, cinnamon, cloves, bay leaves, ginger and cardamom powder in a saucepan. Bring the mixture to a boil. Reduce the heat to low and simmer for another 3 – 4 minutes.
2. While the liquid is simmering, peel the pears, leaving the stem intact. Slice ½ inch off the bottom of the pears to create a flat bottom.
3. Gently place the pears in the liquid, making sure that they
   are in standing position and almost half-dipped in the pomegranate juice mixture.
4. Cover and continue to simmer for 8 – 10 minutes until the pears are tender and cooked through.
5. Drain pears well. Place a pear on a chopping board and using a small knife, starting from half an inch below the top, cut 6 slices into the pear downwards. Ensure that the pear is held together at the top. Place the cut pear on a serving plate and twist gently so the cuts open to resemble a flower.
6. Continue to cook the sauce till the desired consistency is achieved.
7. Strain and serve hot with the pears. Garnish with fresh mint leaves.

The post Pomegranate pears: A dessert for the health-conscious appeared first on Complete Wellbeing.